Still somewhat on the topic of cheese and cake concoctions, I once had a friend who was recognised for her Toblerone cheesecake. It was constantly requested; be it for a birthday celebration or to satisfy simple cravings. It was a Toblerone cheesecake that could bring a grown man to his knees, because it really was that delectable. Seemingly it may not come as a surprise to most, considering it utilises everyone’s favourite sweet treat, chocolate. And Swiss chocolate no less, combining both chocolate and cheesecake is bound to be a no brainer. So to call it a crowd pleaser is a gross understatement. And now with my reinterpretation of her infamous Toblerone cheesecake and the addition of salted caramel, let’s also add indulgent to the mix.
Indulgent.
Oh hell yes it is.
Moving off topic, but I don’t know about you but does anyone else experience extreme difficulty when attempting to create swirls in cakes? I always have. And it is the bane of my culinary existence (that and pastry). Truthfully, I’ve never been one who could create that perfect mess of fanciful swirls, without it looking like a legitimate hot mess. So how it came to be that the salted caramel swirls on my Toblerone cheesecake actually look like ideal little estuaries of goodness is beyond me. Perhaps the Kitchen Gods looked down upon me with favour? Though this would be a one and most probably singular instance mind you. Or perhaps it was my improvised use of the back of a parfait spoon? As opposed to the usual skewer method I mean. Either way, may we please take a moment to marvel at my perfection. Considering this may very well be a one hit wonder. So savour, savour this image in.
So why the need to reinvent the proverbial wheel? A Toblerone cheesecake which was faultless to begin with by adding in the inclusion of salted caramel? And via swirls no less? Well, why the hell not. I went into this creation knowing full well that I’d never create a Toblerone cheesecake as perfect as what said friend prepares. So I opted to alter it ever so slightly. The salted caramel makes this Toblerone cheesecake even more indulgent and irresistible. And who doesn’t enjoy a generous sprinkling of salted caramel?
INGREDIENTS
250g chocolate ripple biscuits
60g butter, melted
500g cream cheese
3/4 cup caster sugar
1 tsp powdered gelatine
200g Toblerone
1 cup thickened cream
1/2 cup salted caramel sauce (I used a recipe from Sally’s Baking Addiction)
In a food processor add biscuits and process until they resemble crumbs then add the melted butter to combine (add more if needed).
Press into the base a greased and lined pan then place in the fridge to set slightly.
In another bowl combine the cream cheese and sugar with an electric mixer until smooth.
Melt the Toblerone chocolate in a separate bowl.
Dissolve the gelatine with 2 tbs of boiling water.
Add melted Toblerone and gelatine mixture in with the cream cheese and mix until combined.
Beat the thickened cream until soft peaks form then fold into the cream cheese mixture.
Remove pan from fridge and pour mixture over the base, smoothing the top.
Heat the salted caramel so that it is slightly runny and pour dollops onto the top of cheesecake. Using the end of a parfait spoon or a bamboo skewer create swirls throughout.
Place back in the fridge to chill for at least four hours or overnight.
Serve as is or topped with fresh raspberries or grated Toblerone.
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Recipe adapted from philly.com.au
Et voila,
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metaphoric love child of debbie harry and stevie nicks. weaver of words. infatuated with shoes.
